Baked Black Beans with Chorizo Sausage was one of the first recipes I tried from my new Cooking Light book. (Click here to get the recipe.)
I found it a bit labor-intensive with all the slicing, dicing, and sautéing… But I’m learning to take a little more time and enjoy the process. By the time I laid the last slice of provolone on top, I felt like I’d created something awesome! :)
It smelled delicious as it baked and came out looking yummy!
Since it filled a 9 inch square pan and each serving was 1/2 cup, we had a lot of baked black beans to use up quickly! It turned out to be so handy and helped stretch into 3 meals over 3 days. Here’s what we did:
Day 1: Barbecued burgers with baked black beans on the side. (I didn’t take any pictures that night!)
Day 2: Chicken fajitas with baked black beans on the side.
(Here are the chicken fajitas in progress. I had obviously seasoned them very generously! :))
Day 3: Warmed black beans over a spinach salad for lunch (with spinach, avocado, tomatoes, and a balsamic vinegar dressing).
I’m finding that planning ahead helps immensely when I’m trying to eat healthier. I was thrilled to discover this time-saving tip! What about you? Do you have recipes you cook once and “recycle” into other dishes?
